Food plays such a big part in our lives and yet, so many people around the world continue to struggle with hunger, malnutrition and poverty. This World Food Day, the Do More Foundation is embarking on a mission to empower Early Childhood Development (ECD) centres, the cornerstones of young children’s lives, to serve up wholesome goodness.

South Africa (15 October 2024) – In a world where food is a vital need, millions of children across the globe face a daily struggle against hunger and malnutrition. It is a heartbreaking and undeserved struggle that demands a greater call to action.

Playing their part to help promote better nutrition for South Africa’s children who need it most, is the Do More Foundation this World Food Day, 16 October – a global initiative to heighten public awareness of the world food problem.

The Do More Foundation will use the day to empower Early Childhood Development (ECD) centre cooks and practitioners to make healthy nutrition choices for the young children who enter their doors.

With the support of the Department of Health, Do More will increase the nutrition literacy of 1,000 practitioners and cooks through cooking demonstrations, food tasting and open dialogues this World Food Day.

Helping children thrive through better nutrition

Jabu Mthembu-Dlamini, Community Programmes Lead at the Do More Foundation, shared that the key focus of the programme is to enhance childhood nutrition.

“We believe that empowering ECD practitioners and cooks to make informed, healthy choices – despite their resource constraints – is essential.

“The alarming reality is that 90% of brain growth occurs between birth and age five, and malnutrition during this period can have lasting, devastating effects, including stunting, which hinders cognitive development and ultimately, an individual’s future economic prospects,” he explains.

As part of the initiative, ECD centres across South Africa will receive recipe books, grocery vouchers, and health and nutrition charts, enabling them to implement the newfound knowledge and track the progress of the children in their care.

On World Food Day, 40 ECD centres will also be assisted by local partner organisations and over 40 staff volunteers (known as DoMore Heroes) from various company sites to help them cook and serve these meals to the approximately 2,000 young children in their care.

Chairperson of the Nkomazi Young Child Forum, Rose Phelembe, highlighted that ECD centres play a crucial role in ensuring children from disadvantaged households access balanced, nutritious meals – something they might not always receive at home.

“The centres follow strict dietary guidelines verified by the Department of Health, which positively impacts children’s health, supporting healthy growth and development. This structured nutrition, alongside health monitoring and education, sets children up for success early on.”

Going beyond just providing basic sustenance, the collective effort is providing much-needed nutrition and the building blocks for a brighter future!

Sources: Do More Foundation

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Or watch an episode of Good Things TV below, a show created to offer South Africans balance in a world with what feels like constant bad news. We’re here to remind you that there are still so many good things happening in South Africa & we’ll leave you feeling a little more proudly South African.

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Irish musician Garron Noone embarked on a hilarious culinary adventure of South Africa’s most iconic snacks. His journey was filled with laughter, confusion, and a whole lot of chewing!

Dublin, Ireland (08 October 2024) – Whether sweet or savoury, there is nothing quite like a lekker snack to feed a random craving, enjoy game day with friends or just see you through a really long day.

Indulging himself in South Africa’s unique treats was Irish musician and comedian Garron Noone, who had us laughing out loud after sharing his experience of our unique flavours, which completely caught his pallet off-guard!

In the funny video, Garron starts off by tasting dry sausage, known to us as droëwors, which he admitted he was most afraid of. Describing it as extremely chewy, Garron said it was a powerful attack of meat on the tongue but was a fan of it nonetheless.

He gave biltong a go next and advised his friends planning a trip to South Africa to bring their strongest chewing muscles.

He washed down the meaty snacks with a Spar-Letta cream soda, whose bright green hue caught him off guard.

“There’s definitely some artificial colouring there. That does not look like a natural green colour. It’s delicious. Tastes like cream soda. Tastes absolutely nothing like it looks. So it’s a bit of a culture shock when you’re looking at it.”

Garron completed his culinary adventure with some sweet goodness, the koeksister – whose pronunciation he hilariously butchered, by the way!

He wasn’t sure what to compare it to, likening it to a gooey fruit or a Danish of sorts.

“I have absolutely no idea what it is. A kind of oily pastry that’s been dipped in a sugary syrup. It’s nice. It’s confusing but it’s got flavour. One of the weirdest things I’ve ever held in my hand and now it’s in my body. I’m a fan of this,” he shared hilariously.

The post’s comments section was riddled with banter and funny commentary from social media users who were amused by the Irishman’s take on the local snacks.

Well, our food may have given him quite the culture shock but at least it was a good one, LOL!

Sources: Garron Noone

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Or watch an episode of Good Things TV below, a show created to offer South Africans balance in a world with what feels like constant bad news. We’re here to remind you that there are still so many good things happening in South Africa & we’ll leave you feeling a little more proudly South African.

Irish and Irish.

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Siba Mtongana’s culinary excellence has once again been recognised on a global stage as her restaurant has been crowned Africa’s Best Fine Dining Hotel Restaurant at the World Culinary Awards 2024.

Dubai, United Emirates (02 October 2024) – South African cuisine is renowned for its unique flavours and unforgettable culinary experiences. South African celebrity chef Siba Mtongana’s latest international acclaim at the 5th Annual World Culinary Awards in Dubai further affirms this!

Her fine dining restaurant, SIBA – The Restaurant at the V&A Waterfront, has garnered numerous accolades and was last night awarded Africa’s Best Fine Dining Hotel Restaurant for 2024.

From being the first female chef to create a menu for the SAA airline to being recognised as owning Cape Town’s Most Exclusive Fine Dining Experience, the globally renowned chef now boasts yet another award under her belt, not only making us proud but proving that Mzansi’s cooking game is a force to be reckoned with.

“Fam… we did it!! South Africa, we did it! Africa, we did it!! Thank you so much fam for all the love and support, and thank you to the global panel of judges for the nod and the @worldculinaryawards for the incredible honour,” Siba exclaimed on her socials.

Siba thanked her team for standing by her as she focused on other projects, including a new deli.

The chef also dedicated the prestigious award to God, acknowledging that without him, she couldn’t have succeeded.

“Imisebenzi ye zandla Zakhe! Work of His hands! Thank you Jesus! Always an honour and humbling to represent my country and continent on a global stage!”

Sources: Siba Mtongana

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The WWF’s new tool, the Great Food Puzzle, offers a groundbreaking approach to addressing the global challenges of food systems.

Cape Town, South Africa (15 September 2024) – I’m sure I don’t speak just for myself when I say that good food is enough to turn a bad day into a good one, make an awkward date slightly more bearable and can easily change a foul mood into a cheerful one as you enjoy the delicious flavours of a tasty meal.

But while food is great – for so many reasons – how it is produced and processed is not always great for our planet.

That is why the World Wide Fund for Nature (WWF) has developed the “Great Food Puzzle”, a new tool and research that identifies the highest-impact actions that can be taken by each country based on their environmental and socio-economic characteristics to make our food system more sustainable.

The report highlights that food systems – the production, processing, transportation, and consumption of food – have major global impacts on nature and climate change, but they can only be made sustainable with local solutions.

This new global study done across more than 100 countries classified them into six different Food System Types based on their environmental and socioeconomic characteristics and ranked the highest-impact actions in each.

The inclusion of environmental factors sets the Great Food Puzzle apart from other food system typologies, which is critical given the widespread impact the production of food has on nature and our total dependence on a functioning natural world.

South Africa has been classified alongside Mexico, China, UAE and Spain as having a food system that is already highly industrialised but also facing the highest levels of water risk, especially in the light of climate change projections.

While there is no single set of policy interventions that should be applied globally, the research revealed a consistent need across all countries to optimise land use and restore biodiversity, improve education and knowledge on healthy and sustainable diets, and redesign financial subsidies and incentives..

By finding place-based solutions and building coalitions of actors who can learn from each other and share solutions and stories of success, the Great Food Puzzle has the opportunity to create healthy and sustainable food systems for all.

After using the Great Food Puzzle to identify the high-priority, high-impact actions in different places, WWF can support implementation through its suite of additional solutions and tools for farmers, policymakers, businesses and consumers and physical presence in over 100 countries.

Mkhululi Silandela, Systems Change Lead with WWF South Africa, said:

“What this comprehensive study confirms is that transformation plans must be rooted in local cultures and context and built with multi-stakeholder approaches. It is within our power to create a healthier and more sustainable food system, especially if we focus on production, consumption and food loss and waste at multiple levels of society.”

Brent Loken, Global Food Lead Scientist at WWF, also noted that food systems are extremely complex and are shaped by lots of factors, including cultural heritage, values and local contexts.

“That means there are no silver bullets that will work everywhere and reverse the devastating impact that current food systems have on nature and human health. The Great Food Puzzle approach helps all stakeholders to identify science-based actions based on local context, or place-based solutions, that will deliver the biggest wins for people and the planet in the shortest time.”

Sources: World Wide Fund for Nature (WWF)

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Thomas More College welcomes Spring by donating vegetable seedlings to be planted in the 1000 Hills community garden.

Durban, South Africa (06 September 2024) – There is just something thrilling about Spring that brings a burst of colour and beauty to the world!

The Junior Primary of Thomas More College celebrated the arrival of the warm and sunny season in a truly meaningful way.

Pupils donated vegetable seedlings to be planted in the beautiful 1000 Hills community vegetable garden.

In a few weeks, many families in that community will benefit from the crops.

Many of the communities within the Valley of a 1000 Hills area are under tribal authorities, underserved regarding public services and generally have low household incomes.

These communities are also typified by high levels of HIV and AIDS and other diseases, high unemployment, many teenage and young mothers and generally inadequate access to services and opportunities that support productive livelihoods, The Valley Trust reports.

The school’s generous act will provide nourishment to families in need, especially those affected by food insecurity and other challenges.

What a heartwarming way to usher in the new season and give back to communities in need.

Sources: Thomas More College

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Mzansi’s national junior chef team, representing the diverse flavours of South African cuisine, secured a bronze medal at the 2024 African Culinary Cup.

Cairo, Egypt (05 September 2024) – South Africa is popular for many things, and good food is certainly one of them. From good old braai vleis, the spicy curries of Indian heritage, to the fresh seafood of the coast, the country offers a mouthwatering array of culinary delights.

Sharing these amazing flavours with a flair of culinary expertise was SA’s very own national chef junior team led by Chef Siyabulela Kobo at the 2024 African Culinary Cup.

The South African Chef’s Association was overwhelmed with pride and joy to announce that the team achieved a bronze medal at the international cooking competition, where they went head-to-head with some of Africa’s and the Middle East’s most promising, talented chefs.

The African Culinary Cup nurtures and enhances the culinary skills and experiences of young culinarians throughout the region. The core mission of the competition is to inspire chefs to uphold the highest standards of culinary excellence and professionalism, SA Chef Magazine explains.

To make the top three in such an esteemed culinary event is a major feat for Kobo and his talented team of chefs; Marian Joppan, Thando Ntsele, Dana-Leigh Coleman and Thato Matlala.

We are so proud. You have proven that Mzansi is not to be played with when it comes to the kitchen!

Sources: South African Chef’s Association

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South African chef Nick Honeyman became one of the talented few who can say they’ve earned a Michelin Star this year! This is for his seasonal French restaurant based in Saint-Léon-sur-Vézère.

Saint-Léon-sur-Vézère, France (20 August 2024) — It’s been an exciting year for the South African culinary scene. From La Petite Colombe being awarded Restaurant of the Year to Chef Phil Carmichael opening his debut South African restaurant in Stellenbosch and, of course, Jamie Oliver visiting chefs in Cape Town, the very best of cuisine has come from and to South Africa in a platter of ways. In more proud news for foodie enthusiasts, a South African Chef’s French restaurant has earned a Michelin Star!

Chef Nick Honeyman, who was born and raised in South Africa before following his ‘burning passion for cooking’ to Sydney, has, alongside his wife Sina, earned a Michelin Star for their French restaurant ‘Le Petit Léon’.

Based in the South of France’s Saint-Léon-sur-Vézère, Le Petit Léon is said to have been something of a treasure trove in the culinary world long before it got its name written in the stars.

A seasonal restaurant that’s only open in the summer, Nick and Sofia earned their stripes earlier this year in late March.

Receiving a Michelin Star is a lot like the culinary world’s version of the Oscars, with the Michelin Guide standing as the world authority in high-end dining.

Several South Africans carry this accolade, including Jan Hendrik van der Westhuizen (the first South African Chef to claim the coveted start), Jean Delport, Conor Toomey, Thinus Van Der Westhuizen and Chef Epsey.

For Nick, achieving the award would hardly have been possible without Sina.

“5 years ago, Sina and I bought Le Petit Léon, which was just open at the time 8 weeks of the year. She said to me if you want a star then we need to make that happen! As we built this business, this was never our main objective, but it was definitely on our goals list.

“To be able to cook free with creativity you have to have a solid structure around you. Sina, with her team built this for the kitchen team and allowed us to flourish. To create the experience we have today the first half relies on the food and the rest is on the shoulders of the service team do deliver that experience day in day out with heart and a smile. This star belongs to our team, past and present and we could never have done this without Sina.”

Sources: Various (Linked Above)

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Two South African rugby stars are bringing the traditional flavours of a South African braai (and boerewors) to the UK with their business, which is booming!

Ireland (01 August 2024) – South Africa is a land where braai’ing is not just a way to cook food, but a deeply embedded cultural practice that brings people together. The sizzle of meat on the grill, the aroma of spices in the air, and the sound of laughter all around – this is the heart of a South African braai.

It’s an experience we are immensely proud to share with the world, and it’s happening thanks to the efforts of two passionate South Africans.

A braai is incomplete without boerewors, the quintessential coiled sausage that is a staple in every South African barbecue (we’re only using this word once, to explain to our international readers what a braai is). But boerewors is not just food; it’s a tradition, a piece of home. Recognising the universal appeal of this beloved dish, former rugby stars Schalk Van Der Merwe and Louis Ludik have embarked on a mission to bring boerewors to the global stage through their business, Hellbent.

Hellbent was born in March 2018, and since then, the duo has introduced many consumers across the British Isles to the joys of braai. Their product range includes boerewors, Chakalata spicy beef sausages, burgers, and chargrill burgers, all made with premium ingredients and fully traceable sources. Each product not only delivers high protein content but also embodies the rich, traditional flavours of South Africa.

Ludik emphasises their commitment to quality and exceptional taste: “We believe in quality and exceptional taste with no compromise. This means using the best locally sourced ingredients, along with a tradition of boerewors making (and eating) handed down through generations in South Africa.”

The recipe for their signature boerewors comes from Schalk’s parents, farmers in Tzaneen, a fertile agricultural region in South Africa.

The distinctive taste of Hellbent’s boerewors comes from a carefully guarded blend of spices, including coriander, cloves, and nutmeg. These spices, combined with at least 90% meat content and never more than 30% fat, create a sausage that is not only delicious but also gluten-free and health-conscious.

Hellbent’s products have found their way into major food retailers all over the UK, introducing more and more people to the unique flavors of South African cuisine.

“We’ve tweaked Schalk’s family recipe a bit for the Northern Ireland market with the help of Ulster University’s Business School and Dr. Amy Burns in particular. Dr. Burns did a marvelous job and has encouraged us in developing our business,” adds Louis.

The simple act of sharing a meal can bring the world closer together and thanks to Hellbent, the flavours of South Africa are crossing borders and doing just that… over a shared love of good food and great company.

As more people experience the joy of a braai, we celebrate the spread of South Africa’s rich culinary heritage, one delicious boerewors at a time.

Sources: Hellbent 

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Or watch an episode of Good Things TV below, a show created to offer South Africans balance in a world with what feels like constant bad news. We’re here to remind you that there are still so many good things happening in South Africa & we’ll leave you feeling a little more proudly South African.

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With the Easter Holiday just around the corner, many South Africans will be missioning off on road trips near and far. No matter how long the journey, padkos is always essential. So, here are a few alternative padkos treat ideas to tuck into!

South Africa (17 March 2024) — Travels over the school holidays and Easter weekend bring the promise of adventure and exploration. The open road, the company, and, of course, padkos are all reasons that make the journey just as exciting as the destination.

As many an avid snacker knows, padkos is an essential element in any adventure that can make (or break!) a road trip. So, here are five alternative padkos treats to add to those biltong and coffee in a flask favourites, as recommended by the hospitality industry’s Wayne Blake:

1. Durban-Style Popcorn

Spicy pineapple – tangy fresh pineapple chunks doused in curry powder – is most definitely one of Durban’s most unique snacks, usually sold by street vendors along the beachfront. Make your own using a unique blend of spices and prepare a pre-mix of chilli powder, sugar, salt and a dash of vinegar and generously coat freshly popped popcorn. Make enough – it won’t last long!

2. Scotch Eggs South African Style

Portable and tasty as a cold snack, scotch eggs are filling and comfort food at its best (great for longer trips). Essentially, they are hard-boiled eggs wrapped in sausage meat, coated in bread crumbs and deep-fried for a delicious snack on the go. For a South African twist, substitute the pork mince for boerewors by simply removing the wors meat from the casting. Prepare a dipping sauce with mayonnaise and a dash of hot sauce or sweet chilli sauce, and you’re ready to rumble!

3. Roasted Butternut Toasted Pumpkin Seed & Danish Feta Salad

This scrumptious salad is a perfect roadside snack when you need to stretch your legs. Packed with roasted butternut, toasted pumpkin seeds, and Danish feta, it’s a flavourful treat that keeps you satisfied (and healthy) on the go. Add couscous, quinoa, chickpeas or bulgar wheat for additional sustenance. Pack it in glass mason jars and enjoy a fresh taste wherever your journey leads.

4. Falafels

Made from wholesome chickpeas, falafels are a road trip snack perfect for the vegetarians in the car. Their crispy exterior and flavoursome interior offer a satisfying crunch and bold taste. Whether eaten on their own or in a pita with chilli and coriander, humus or tzatziki, falafels are not to be left behind.

5. Chocolate Brownies

Trade chocolate bunnies for chocolate brownies as a heavenly mid-journey pick-me-up or a post-adventure reward. Wayne shares his fool-proof recipe which you can make a day ahead of your trip:

Chocolate Brownies Recipe
READY IN: 25mins
YIELDS: 1 batch
INGREDIENTS

• 3⁄4 cup flour
• 1 cup sugar
• 1⁄4 teaspoon salt
• 1⁄4 cup cocoa
• 1⁄2 cup butter, softened – do not melt completely – best to leave outside the firdge s day before, in a cool dry spot.
• 2 eggs, whole
• 1 teaspoon vanilla
• 1⁄2 cup nuts chopped of your choice or use toasted mixed nuts
• 200g chopped baking chocolate

DIRECTIONS

• Preheat oven to 185 degrees.
• Grease a square 8cm x 8cm pan.
• Sift flour with sugar, salt, and cocoa into a mixing bowl, and set aside.
• Add butter, eggs, and vanilla.
• Use spoon and beat 100 strokes per minute for 3 minutes by hand or 2 minutes on medium speed, with mixer with a paddle attachment.
• Stir in nuts & chopped chocolate until evenly mixed through.
• Pour into pan and spread out evenly.
• Bake 20 to 22 minutes.
• Cool and then cut, into your desired shapes and sizes, pack into your road trip lunch box and enjoy on the road!

Sources: Supplied

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Or watch an episode of Good Things TV below, a show created to offer South Africans balance in a world with what feels like constant bad news. We’re here to remind you that there are still so many good things happening in South Africa & we’ll leave you feeling a little more proudly South African.

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A vegan restaurant in Clarens is holding its own and inspiring others with its unique cuisine offerings after it was named among the Top 100 restaurants in South Africa!

Clarens, South Africa (04 February 2024) — NEKED Food, an acclaimed 5-star vegan restaurant in Clarens has been honoured with the Service Excellence Award by the Restaurant Association in South Africa (RASA), placing the restaurant in the top 100 restaurants in South Africa for 2023!

The prestigious award, presented by RASA, commended NEKED Food’s unwavering commitment to service excellence, culinary innovation (especially in what is still a largely untapped foodie market in many parts of South Africa), and dedication to providing an exceptional dining experience to its guests.

The award was presented to the restaurant at a glittering awards ceremony held in Fourways on 24 January. This is also a big green flag of inspiration for smaller local restaurants that focus on vegan cuisine.

Celebrated for its creative and delectable vegan cuisine, as well as its warm and attentive hospitality, this accolade further solidifies the restaurant’s position as a leader in the culinary landscape, not only in Clarens or The Free State but throughout South Africa (though a vegan restaurant of this acclaim is a proud first for the Free State).

“We are thrilled and deeply honoured to receive this prestigious award from RASA,” said Vanessa Jarvis Findlay, Founder, Owner and Chef of NEKED Food. “This recognition is a testament to the hard work and dedication of our entire team, as well as the unwavering support of our loyal patrons. We are committed to continuing to exceed expectations and provide an unparalleled dining experience for all our guests.”

The restaurant shares that it remains dedicated to pushing the boundaries of vegan cuisine, offering an array of innovative and mouth-watering dishes that showcase the finest in plant-based gastronomy that also focuses on the power of fresh, locally sourced ingredients and a commitment to sustainability.

Sources: Supplied

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